Yield: 1 servings
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Handsome as layer cakes are, the swirly stripy pattern of a roulade is even more enchanting to the Viennese - maybe it reminds them of their favorite striped Biedermeier fabrics. But Americans, too, seem to be more impressed by the simplest home- baked roulade than the most fabulous but more familiar layer-cake shape. How lucky. For a roulade is baked with exactly the same batter as a spongecake, only with the easier whole-egg warm- beaten* method., And the baking is easier, too - you don't have to worry if the batter rises a shade imperfectly in the oven, since the end result is all rolled up, anyway. Just resist the impulse to overbake; the cake will roll up more easily if it is not too dried out. You can whip up this first roulade on only an hour or two's notice, including cooling time, for impromptu entertaining. You'll notice that the batter ingredients are exactly the same as for a Basic Spongecake; no butter, because you want a roulade very light so it rolls up easily.
6 each eggs
¾ cup vanilla sugar
1 cup twice-sifted flour
¼ tsp salt
: grated rind of ½ lemon 1 cup (12-oz jar) apricot OR strawberry : OR other jam, heated : powdered sugar
Beat eggs and sugar by warm method*.
Combine flour, salt, and lemon rind; fold into beaten eggs, lightly but thoroughly. Line 10½ x 15 ½ x 1 inch baking pan with aluminum foil or, preferably, baking parchment. Pour in batter in an even layer. Baje in preheated hot oven (450 degrees F) about 10 minutes or until done, propping oven door open slightly during entire baking time. When cake takes on a golden color and tests done, remove pan from oven and dust cake surface with flour. Immediately invert onto warmed flat surface (a length of foil on the stove top, perhaps, or an inverted fresh baking pan) and gently peel off the baking foil or paper. Immediately spread hot roulade evenly with hot jam, and roll up (about 3 and ½ turns, ending with the seam on the bottom) carefully so that the cake doesn't crack. If it does crack, don't worry - it'll all be covered up in the end. Let roulade rest until cold. With two pancake turners, lift onto oval or rectangular serving platter. Dust with powdered sugar. Before serving, slice off the ragged ends and give them to the children - or yourself - as a kitchen treat. * Warm Beaten: If you have an electric mixer: Just break the whole eggs (room temperature) into a large bowl, add all the sugar, and beat on high speed until mixture is very fluffy, thick, and almost white. Proceed. From: THE ART OF VIENNESE PASTRY by Marcia Colman Morton. Doubleday & Company, New York. 1969. From the collection of Karin Brewer
Submitted By KARIN BREWER On 01-24-95